Greek Salad with Feta and Fresh Herbs

Introduction

Get ready to fall in love with this Greek Salad with Feta and Fresh Herbs—a refreshing, flavor-packed dish that brings the sun-drenched Mediterranean straight to your table. Bursting with juicy tomatoes, crisp cucumber, briny olives, and creamy sheep’s feta, this salad is everything we love about Greek cuisine: simple, healthy, and incredibly satisfying.

I first fell for this salad during a trip to the Aegean coast, where every village taverna served their own version. This one’s adapted from Cook’s Illustrated, but I’ve added my own personal touch with vibrant fresh herbs and the best olive oil I could find. Whether you’re serving it as a light main dish or alongside grilled meats and bread as a side, it’s guaranteed to brighten your plate—and your mood.

You can also find more salad inspiration like my Beet Garden Salad with Goat Cheese or Tomato Feta Salad—perfect companions to this Greek classic.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Ready in 45 minutes, with just a few steps and no cooking.
• Family-Friendly: Bold Mediterranean flavors that are fresh but not overwhelming—great for kids and adults alike.
• Make-Ahead Friendly: You can prep all the veggies and even mix the dressing in advance.
• Affordable: Uses common, accessible ingredients that are big on flavor without breaking the bank.

Taste & Texture

This Greek salad is an absolute symphony of texture and flavor. It’s juicy from the ripe tomatoes, crisp from the cucumbers and peppers, tangy from the vinegar and feta, and perfectly briny thanks to the olives and capers. The red onion adds a subtle bite, and that drizzle of extra virgin olive oil brings it all together with a rich, fruity finish.

Dietary Attributes

• Vegetarian
• Gluten-Free
• Low-Carb
• Naturally rich in antioxidants and healthy fats

Ingredients & Substitutions

Ingredient List

• 2 pounds tomatoes, cored and quartered into bite-sized wedges
• 1¼ teaspoons sea salt, divided
• ½ red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano, crushed
• ½ teaspoon black pepper
• 1 English cucumber, quartered and chopped into bite-sized chunks
• 1 green bell pepper, cored, seeded, and cut into thick strips
• 1 cup kalamata olives, pitted
• 2 tablespoons capers, rinsed and drained
• ¼ cup extra virgin olive oil
• ¾ pound feta cheese, cut into triangles

Notes on Quality

Ripe, in-season tomatoes will make all the difference—look for vine-ripened or heirloom varieties for the best flavor. A creamy, tangy sheep’s milk feta is traditional, but any high-quality feta will work. Use a good cold-pressed extra virgin olive oil with a peppery finish—it’s worth the splurge here.

Possible Substitutions

• Feta cheese: Try goat cheese or a vegan alternative for a dairy-free version
• Kalamata olives: Substitute with green olives or castelvetrano if you prefer a milder taste
• Red onion: Shallots or sweet onions are great if you’re not a fan of sharp flavors
• Green bell pepper: Red, orange, or yellow peppers can be used for extra sweetness or color contrast

Step-by-Step Instructions

Prepping the Veggies

1. Cut the tomatoes into bite-sized wedges. Toss with ½ teaspoon of sea salt and place in a colander over a bowl to drain for 30 minutes.
2. Slice the red onion thin and soak it in a bowl of ice water for 15 minutes. This mellows out the sharpness.
3. Quarter the cucumber lengthwise, then chop into bite-sized pieces.
4. Core and seed the bell pepper, then slice into thick strips.

Finishing the Salad

5. Drain the tomatoes and onions. Add them to a large bowl along with the cucumber, bell pepper, olives, and capers. Toss gently to combine.
6. In a small bowl, whisk together the red wine vinegar, oregano, remaining ¾ teaspoon sea salt, and black pepper. Slowly whisk in the olive oil.
7. Drizzle the dressing over the salad and toss again to coat evenly. Adjust seasoning to taste.
8. Transfer to a large serving platter or divide among plates. Top with feta triangles and an extra drizzle of olive oil and oregano if you like.

Expert Tips & Tricks

Best Practices

• Letting the salted tomatoes drain intensifies their flavor and prevents a soggy salad.
• Soaking red onion in ice water takes away that overly pungent taste while keeping the crunch.
• Always add the dressing just before serving to keep the veggies crisp.

Common Mistakes

• Skipping the tomato drain: This can result in a watery, diluted salad.
• Overmixing: Be gentle when tossing the salad to keep the feta and delicate veggies from breaking apart.
• Using bland olive oil: Since the dressing is so simple, quality oil is essential for flavor.

Time-Saving Tips

• Slice all your veggies the night before and store them in separate containers.
• Make the dressing up to three days in advance—it only gets better as the flavors meld.

Serving Suggestions

Pairings

• Serve alongside grilled chicken, lamb skewers, or seared halloumi
• Pair it with warm pita bread, hummus, and tzatziki for a Mediterranean mezze vibe
• Add a side of rice pilaf or orzo salad for a more filling spread

Presentation Ideas

• Arrange the veggies on a large platter with the feta artfully layered on top for a rustic, family-style serving
• Garnish with extra capers, a sprig of oregano, or a few edible flowers for a pop of color

Beverage Pairings

• A crisp dry white like Sauvignon Blanc or Assyrtiko from Greece
• Sparkling water with lemon and mint
• Light beer or a citrusy rosé

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Note: the cucumbers and tomatoes will release more liquid over time, so the texture may soften.

Reheating Methods

This dish is best enjoyed cold or at room temperature—no reheating needed. If you want to refresh it the next day, add a splash of vinegar and a drizzle of olive oil before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this salad vegan?
Yes—just replace the feta with a vegan cheese or even cubed avocado for creaminess.

Can I use cherry tomatoes instead of large ones?
Absolutely. Halved cherry or grape tomatoes work well and don’t need to be drained as long.

How can I turn this into a full meal?
Top it with grilled chicken, shrimp, or even chickpeas for a more protein-packed main course.

Troubleshooting

Why is my salad watery?
Make sure to properly drain the tomatoes and avoid salting other veggies until just before serving.

My onions are too strong—what went wrong?
Be sure to soak them in ice water for at least 15 minutes. You can even add a pinch of sugar to mellow the flavor further.

Variations & Customizations

Dietary Adaptations

• Vegan: Use plant-based feta or marinated tofu
• Low-Sodium: Skip the capers and reduce the olives or use low-sodium cheese
• Low-FODMAP: Skip the onion and use a lactose-free feta

Flavor Twists

• Add fresh herbs like parsley, dill, or mint for extra brightness
• Mix in roasted red peppers or sun-dried tomatoes
• Sprinkle in toasted pine nuts or slivered almonds for crunch

Seasonal/Holiday Versions

• In the summer, add grilled zucchini or eggplant slices
• In spring, mix in blanched asparagus or peas
• For a holiday table, serve it deconstructed with colorful veggies arranged like a wreath

Conclusion

This Greek Salad with Feta and Fresh Herbs is a celebration of simplicity, freshness, and bold Mediterranean flavor. It’s the kind of dish you’ll find yourself coming back to all year round—easy enough for weeknights, impressive enough for entertaining. Whether you serve it as a main or a side, it’s guaranteed to bring sunshine to your table.

Don’t forget to check out more fresh ideas like my Beet Garden Salad with Goat Cheese and Tomato Feta Salad—both of which pair beautifully with this dish.

If you make this salad, I’d love to see it! Tag me or share your creations on our Pinterest page at Cooking with Callie on Pinterest and let’s keep this community cooking together.

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